Description
This Vegan Raspberry Chocolate Cake is a decadent, dairy-free treat combining rich Dutch-processed cocoa and fresh raspberries layered with a smooth vegan raspberry Swiss meringue buttercream and finished with a glossy chocolate ganache glaze. Perfect for special occasions or whenever you crave a delicious plant-based dessert, this cake is moist, flavorful, and beautifully decorated with fresh raspberries.
Ingredients
Scale
Cake Ingredients
- 280 g plain flour
- 250 g soft brown sugar
- 70 g Dutch-processed cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 236 ml soy milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 160 ml strong coffee
- 80 ml olive oil (or sunflower oil or rapeseed oil)
Chocolate Ganache Glaze
- 200 g chilled full-fat canned coconut milk
- 100 g vegan dark chocolate
- 30 g golden syrup (or rice syrup)
Other
- 1 batch vegan raspberry Swiss meringue buttercream
- 200 g fresh raspberries
Instructions
- Prepare for Baking: Read the recipe thoroughly along with the blog post containing detailed instructions and tips before beginning to ensure a smooth cooking experience.
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (356°F). Line the bases of three 6-inch cake tins with parchment paper circles and spray the sides lightly with oil spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, soft brown sugar, Dutch-processed cocoa powder, baking powder, and sea salt until evenly mixed.
- Make Vegan “Buttermilk”: In a jug, stir together the soy milk and apple cider vinegar and let it sit for 10 minutes to curdle and mimic buttermilk.
- Mix Wet and Dry Ingredients: Add the vegan buttermilk mixture, strong coffee, olive oil, and vanilla extract to the dry ingredients. Whisk gently to combine, taking care not to overmix the batter to maintain a tender crumb.
- Divide Batter and Bake: Evenly distribute the batter between the prepared pans. Bake for approximately 30 minutes, checking doneness with a skewer which should come out clean. Allow cakes to cool in the tins for 15-20 minutes before turning out onto a cooling rack to cool completely. Refrigerate in an airtight container if not assembling immediately to make decorating easier.
- Prepare Chocolate Ganache: Finely chop vegan dark chocolate and place in a heat-resistant bowl. Gently heat coconut milk on the stove until it begins to simmer and pour it over the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth. Stir in golden syrup and allow the ganache to cool and thicken at room temperature for 20-30 minutes.
- Make Vegan Raspberry Swiss Meringue Buttercream: Prepare the vegan raspberry Swiss meringue buttercream separately following your preferred recipe to complement the cake layers and ganache glaze.
- Level Cakes: Using a serrated knife, carefully trim the domed tops off the cakes to create flat, even layers for stacking.
- Layer and Frost: Secure the first cake layer on a cake turntable with a small dab of buttercream. Spread a layer of buttercream over it, add the next layer of cake, and repeat the process until all layers are stacked. Cover the outside and top of the cake with the remaining frosting, smoothing the surface with a cake scraper.
- Prepare Ganache for Glazing: If the ganache has thickened too much, gently warm it over a double boiler until pourable again. Do not overheat.
- Glaze the Cake: Position the cake on an upside-down cake tin placed inside a large bowl to catch drips. Pour the ganache evenly over the top and sides of the cake, using a spatula to guide the glaze for full coverage. Reuse any ganache collected in the bowl to create decorative drips on the cake edges if desired.
- Decorate: Arrange fresh raspberries artfully on top of the glazed cake for a fresh, vibrant finish.
- Storage: The cake can be kept at room temperature on the day of serving. For later consumption, store in an airtight container in the refrigerator where it will keep well for 4-5 days depending on raspberry freshness.
Notes
- Use chilled full-fat canned coconut milk for a rich and smooth ganache.
- Golden syrup can be substituted with rice syrup if preferred.
- Refrigerating the cake layers before assembling helps with easier handling and cleaner decoration.
- Ensure not to overmix the cake batter to maintain a light, tender texture.
- Use a serrated knife to level cakes gently without tearing.
- Warm ganache gently when it thickens to restore pourable consistency without compromising texture.
- Store the finished cake in an airtight container to maintain freshness, especially the raspberries on top.
